I made this dish for Tuesday’s School of Christian Living. It was a big hit. This comes by way of another church lady, but she got it from Sheila Lukins’ All Around the World Cookbook. There are no bananas, leaves or banana leaves in this curry, so I’m not sure where the name comes from…might have to find a copy of the book to figure it out. Despite the lack of banana leaves this is one tasty meal!
This curry has a great blend of flavors. I was surprised to see cinnamon in the mix, but it was a nice touch–adds some warmth but isn’t overwhelming. I made this the day before, and realized I should have waited to add the raisins until just before serving it. They added a little too much sweetness since I added them early, but they’re a really nice touch. Served with brown rice, this is a flavorful, unique (vegan) dish!
Banana Leaf Vegetable Curry
Adapted from Sheila Lukins’ All Around the World Cookbook
- 2 Tbsp extra-virgin olive oil
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 3-4 Tbsp good curry powder
- 7 carrots, peeled and chopped in 1/2″ pieces
- 5 Idaho potatoes, washed and chopped in 1/2″ pieces
- 1 large cauliflower, trimmed and cut into bite-size florets
- 8 cups vegetable broth
- 3 Tbsp agave
- 1 1/2 cinnamon sticks
- 1 (28oz) large can garbanzo beans, drained and rinsed
- 1 cup golden raisins
- 4 plum tomatoes, diced
- 1 cup chopped cilantro, for garnish
- 2 cups toasted coconut, for garnish
Heat oil over medium heat in a large heavy pot. Add onion and cook until softened. Add garlic and cook an additional minute. Add curry powder and stir for another minute.
Add carrots, potatoes, cauliflower, broth, agave, and cinnamon sticks. Bring to a boil, reduce heat and simmer for about 20 minutes. 15-20 minutes before serving, add garbanzo beans, raisins, and tomatoes. Serve over rice and garnish with cilantro and toasted coconut.